Place the minced beef/pork in a saucepan together with shoyu, mirin and sugar and cook very gently over a low heat for 5 minutes. Set aside.

Cook the runner beans in salted boiling water for 3-4 minutes. Drain and set aside.

Scramble the eggs with dashi and ginger. Set aside.

Take the same pan you used for either the beef or scrambled egg (as it will save on washing!) and add the shoyu and mirin together to make the tare sauce and bring to the boil. Pour the sauce into the bottom of a large rice bowl.

Place the cooked rice on top of the sauce and then arrange the beef/pork, beans and egg into three equal sections on top of the rice. Place the ginger in the middle.

Egg, Asparagus & White Miso Bake

Ingredients (1 Serving)

2 eggs

1 bunch green asparagus

1 tbsp. butter

100ml single cream

1 tbsp. white miso

2 tsps. shoyu Japanese soy sauce

1 tsp. chives, finely chopped (optional)

Method

Pre-heat the oven to 200°C.

Wash the asparagus and discard the 'woody' ends.

Lay the asparagus on a baking dish and dot with butter. Then drizzle 1 tsp. of shoyu soy sauce over the asparagus and place in the oven for 5-8 minutes. The timing will depend on the thickness of the spears.

Mix the cream, miso and the rest of the shoyu in a bowl. Take the asparagus out of the oven and pour this sauce over.

Crack eggs onto the asparagus. Cover the dish with foil and bake for a further 6-7 minutes. Sprinkle chives if desired.